Stuffed kohlrabi
Kohlrabi stuffed with meat is a delicious dish that I recently prepared for dinner. I go inspired to make this dish by my mother-in-law, who made it some time ago for a family dinner. The basis of this dish are hollow kohlrabi, stuffed with minced pork and kaiser rolls filling, then cooked until soft in a vegetable broth with onion and pieces of kohlrabi. After softening, the ingredients of the sauce are combined with sour cream and flour, and finally mixed. I serve this stuffed kohlrabi with bread for dinner, but you can replace the bread with mashed potatoes, which go well with the sauce. I encourage you to try the following recipe for stuffed kohlrabi and I wish you a tasty meal.
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Ingredients for stuffed kohlrabi.
- 4 big kohlrabi (800-900 g once peeled)
- 500 g fine-minced pork
- 1 kaiser roll
- 150 g onion
- 2 big cloves of garlic
- 2 tablespoons of sunflower oil
- 1 full teaspoon of salt
- 3/4 teaspoon of black pepper
- 1/2 teaspoon of sweet paprika powder
- 1 and 1/2 teaspoon of mustard
- 1/2 teaspoon of cumin powder
- 4 tablespoons of parsley
- 3 tablespoons of sour cream
- 400 ml vegetable broth
- 100 ml water
- 1 tablespoon of flour
How to make stuffed kohlrabi.
Put the kaiser roll in a bowl, pour in water and set it aside for a few minutes for the roll to soften. After that time, thoroughly squeeze out the excess of water.
Scoop out the peeled kohlrabi with a fruit spoon or a small tea spoon. Remove as much pulp as possible from the center of each kohlrabi.
Place the minced meat, soaked kaiser roll, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 2 tablespoons of parsley, cumin, sweet paprika into a large bowl, then mix and knead well with your hand. Next, form balls from the filling and fill each hollow kohlrabi with it. Place some of the minced meat on top of the kohlrabi as well, forming a half-round shape.
Put the diced onion and oil to a pot and fry over a medium heat for 6-7 minutes or until lightly browned. Then add the crushed garlic and continue frying for a few seconds. After that, add pieces of kohlrabi that were hollowed out from the center of four kohlrabi and fry for 4-5 minutes. Next add mustard, vegetable broth, 1/2 teaspoon salt and 1/2 teaspoon pepper. Place the stuffed kohlrabi between the pieces of kohlrabi – the broth should not cover the meat placed on top of the kohlrabi. Cover the pot with a lid, bring it to a boil and simmer over a very low heat for 2 hours. At the end of cooking, pour sour cream mixed with water and flour, add two tablespoons of chopped parsley and continue cooking for 5 minutes. Remove the stuffed kohlrabi from the sauce, pour 3/4 of the sauce into a cup and mix, then combine it with its unmixed part. Serve the stuffed kohlrabi with the sauce.
Good to know when making stuffed kohlrabi.
If you prefer the stuffing to be only in the kohlrabi and not sticking out on the top, then use 5 instead of 4 pieces of large kohlrabi.
The sauce can be partially blended, fully blended or left unblended.
Depending on how well you hollow out the kohlrabi, the sauce made with the pieces of hollowed kohlrabi can be thicker or thinner. If this happens, add a little more water and add a little more flour, or other way round.
Do you like dishes with kohlrabi? If so, try our recipe for Kohlrabi carpaccio.
